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I don’t know where these little guys have been all my life. I’ve seen variations around, but I finally got the chance to throw a turtle-making party of my own. Chocolate? Yes. Caramel? Got it. Salty, sweet, and crispy? Check, check, and check. The most dangerous part: they are way too easy to make. Way.

I mean, really. It takes but minutes to assemble these delicious morsels. I wrote assemble on purpose, because that’s all you’re really doing with these awesome treats. The kiddos actually gave up play time so they could make their own pretzel turtles (not pictured, on purpose.)

These turtle treats are made up of salty pretzels, Rolos, and pecans. If you can’t do nuts, use a candy like M&M’s for the topping. I’ve made nut-free turtles using colored sprinkles on top, which are super cute too. They are fantastic for a quick snack. You can technically make just one or two, very technically speaking. If you put a bunch of these out at a party, they’ll be a huge hit on that snack or dessert table. Don’t expect leftovers.

A drizzle of white chocolate makes these pretzel turtles pretty and ready for gift-giving. These goodies are the perfect no-fuss treat to give to all those peeps you appreciate so much. You know…teachers, friends, volunteers, neighbors, bus driver, mail carrier…

Y-U-M. Yum. Want…need. Grab a bag of pretzels, some Rolos, and toppings next time you’re at the store. Keep it in your pantry for all those little emergencies in life. 🙂 Happy turtle eating!

Place white chocolate in a small bowl and microwave in 20 second increments, mixing in between, until smooth and melted. Scrape melted white chocolate into a ziploc bag, cut a very tiny hole at bottom corner, and drizzle immediately onto pretzel turtles. If chocolate hardens, just microwave for a few seconds and resume.

Note: To toast pecans, I use my toaster oven and toast the nuts for 2-3 minutes. If using your oven, you can laychopped pecans in single layer on baking sheet at 325F. Brush with a little melted butter, if desired. Toast about 5 minutes, depending on oven. Just until aromatic and browned, but watch that they don’t burn.

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